Low Sugar Beef Carpaccio with Arugula and Capers

Total time55 min

Prep time25 min

Cook time0 min

Low Sugar Beef Carpaccio with Arugula and Capers

Raw beef done right is one of those dishes that sounds intimidating but comes together with just a sharp knife, a little patience, and genuinely good ingredients. The tenderloin gets briefly firmed in the freezer so you can slice it paper-thin, then pounded nearly translucent before being dressed with bright lemon juice, lemon zest, olive oil, and a hint of ground ginger — nothing more, nothing less. Peppery baby arugula, briny capers, and fresh parsley finish the plate with color and contrast that make it look like something from a proper Italian restaurant. What makes this work so well for anyone avoiding added sugar is how naturally the recipe is built — every component is savory, acidic, or herbal, so there's no need to reach for sweeteners or doctored dressings. Restaurant versions can sometimes sneak in a sweet glaze or a honey-laced vinaigrette, but this one keeps the flavor profile clean and entirely ingredient-driven. The key is sourcing the freshest, highest-quality beef tenderloin you can find, since it's served raw and the flavor really does speak for itself. It's an elegant starter or a light main that proves simple food, handled carefully, needs absolutely nothing extra.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the carpaccio

8 oz beef tenderloin, trimmed of any sinew
3 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
2 tbsp fresh lemon juice
1 tsp lemon zest
¼ tsp fine sea salt, plus more to taste
¼ tsp ground ginger

For serving

2 cups baby arugula
2 tbsp capers, drained and rinsed
2 tbsp fresh flat-leaf parsley, roughly chopped
1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for 25–30 minutes, until the exterior is firm to the touch but not frozen solid — this makes slicing and pounding much easier.
2
Remove the beef from the freezer and unwrap it. Using a very sharp knife, slice the tenderloin crosswise into rounds as thin as possible, about 1/8 inch thick.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!